RECIEPE: Quinoa & Sweet Potato Chili, Vegan

on Monday, 14 August 2017. Posted in Recipes

RECIEPE: Quinoa & Sweet Potato Chili, Vegan

Admittedly it may not quite feel like chili weather at the moment given that it's mid-August and warm over most of the US right now. However, we can never say no to a healthy and hearty chili recipe. Especially one that's perfect to add to our virtual recipe binder for future a use! This one comes to us from guest recipe contribute, Lauren Bossi over on the Plant Based on a Budget food blog and website. Make it your own by adding your favorite spices, flavors, and toppings. Speaking of which, have you tried the vegan sour cream by Follow Your Heart? It's very yummy. Enjoy.

3 medium sized sweet potatoes, cubed
1 yellow or white onion, diced
16oz. jar of salsa
1 can of black beans
2 cups vegetable stock + 2 cups water
1/5-2 cups cooked quinoa
1 Tbsp. olive oil
2 tsp. ground cumin
1/2 tsp
. ground cinnamon
tsp. chipotle powder
1-2 tsp. hot sauce
1Tbsp. chili powder
Pinch of salt and black pepper

1. In a large pot heat onions in olive oil with a pinch of salt and pepper, over medium heat.
2. Add sweet potatoes and spices to pot and cook for 3-4 minutes. 
3. Add salsa and vegetable stock and water to the pot. Bring to a boil over medium-high heat then lower and heat to medium-low to simmer.
4. Add black beans, cover and cook for 20-30 minutes or until the sweet potatoes can be easily poked with a fork and the soupy base has thickened.
5. Stir in the quinoa and then let chili mixture rest for 1-2 hours until fully melded together.
6. Ladle into serving bowls, top with avocado slices if you wish, and serve with cornbread and/or tortilla chips, as desired.



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**Photo from One Green Planet**


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